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Best Grilled Chicken

Have you ever attended a grill shindig where chicken is the star of the show and what you are served resembles eau d’ashtray or worse the bird is literally still raw. Bleck.

For some reason, people feel the need to char the heck out of grilled chicken, leaving it dry and literally unpalatable. But you eat it anyway to be nice.

And then there are those who remove the chicken from the grill too soon because they put the grilling sauce on way too early and now it’s burning. Their solution…take the uncooked chicken off the grill… a very dangerous choice. There seems to be no middle ground.

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However, if you want to serve the best and juiciest Grilled Chicken ever….follow these tips. I promise, no burnt pieces and no uncooked parts.

No one will believe you are not a grill master.

First, I always buy a split fryer, a whole chicken that has been cut in half. I never grill different sized, individual pieces, it’s too difficult to vary the cooking times and the pieces dry out too easily. Forget them. A split fryer is the answer to your grilling prayers or buy a whole chicken and cut it in half yourself.

Next, make a dry rub (recipe to follow). You do not want a dry rub with sugar in the list of ingredients. It will burn. The dry rub should be spread on the chicken, under and on top of the skin and in every nook and cranny. Do this three hours prior to grilling.

Also, bring the chicken to room temperature. You do not want to put iced cold chicken on the grill. Trust me.

Preheat the grill to very high heat, about 500 degrees. I then turn the middle burner completely off and place the chicken in there while lowering the other two burners, bringing the temperature to 350 degrees.

Next, baste the chicken (recipe to follow) and close the grill. Set a timer for 15 minutes.

After 15 minutes turn the chicken over and baste again. Repeat this step every 15 minutes for a total of one hour. At the last basting, let the chicken cook for only five minutes more.

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Using your favorite grilling sauce, Asthmagirl sent me this yummy one, baste both sides of the chicken.

After basting with the sauce close the grill and cook for only five minutes. Not longer, this is when the chicken will burn. Make sure you have washed your baster or are using a new one to prevent any contamination from residual raw chicken.

Let the chicken rest for at least five minutes before cutting into it.

Using this method, the chicken remains so juicy you won’ be able to stop eating it. Make sure you take a nibble of the skin, it’s to die for.

Basting Sauce

Other ingredients

One 4 lbsplit fryer chicken (or one whole chicken cut in half

Your favorite grilling sauce

Directions

First, I always buy a split fryer, a whole chicken that has been cut in half. I never grill different sized, individual pieces, it's too difficult to vary the cooking times and the pieces dry out too easily. Forget them. A split fryer is the answer to your grilling prayers or buy a whole chicken and cut it in half yourself.

Next, make a dry rub. You do not want a dry rub with sugar in the list of ingredients. It will burn. The dry rub should be spread on the chicken, under and on top of the skin and in every nook and cranny. Do this three hours prior to grilling.

Also, bring the chicken to room temperature. You do not want to put iced cold chicken on the grill. Trust me.

Preheat the grill to very high heat, about 500 degrees. I then turn the middle burner completely off and place the chicken in there while lowering the other two burners, bringing the temperature to 350 degrees.

Next, baste the chicken and close the grill. Set a timer for 15 minutes.

After 15 minutes turn the chicken over and baste again. Repeat this step every 15 minutes for a total of one hour. At the last basting, let the chicken cook for only five minutes more.

Using your favorite grilling sauce, baste both sides of the chicken.

After basting with the sauce close the grill and cook for only five minutes. Not longer, this is when the chicken will burn. Make sure you have washed your baster or are using a new one to prevent any contamination from residual raw chicken.

Let the chicken rest for at least five minutes before cutting into it.

Now that’s some awesome looking chicken. We once went on our annual motorcycle trip vacation alternating staying with friends and staying at B&Bs and every friend we stayed with served us barbecued chicken and broccoli salad. It was funny. Luckily, they all did a pretty good job on the chicken though. I have no doubt this recipe is the best just by looking at the ingredients and reading the instructions! (And it’s all naturally gf … just have to be sure to use a gf grilling sauce, but there are many of them.)

Great looking chicken!I Always over cook chicken:( I’m going to try this tomorrow for dinner. We are supposed to finally have sun!Hope you and yours are enjoying your new home! I can’t wait to see what’s happening in the Vineyard.

Grilling is a different way to cook. Different rules and different results. I could eat grilled food everyday, but I am still learning to do it well. Thanks for this post, great information, especially about the center burner.

I’m glad you posted this b/c I think I am guilty of charring and or undercooking! Getting the chicken on the grill just right has not come easy for me! I will definitely try your method next time–thank you!

I’m becoming even more fixated on the rub. I had some pulled pork this week and I didn’t even review it because it was “all sauce”. No rub, no symphony of flavor… just sauce. Ack! And don’t you love the Country Bob’s sauce? Bob knows sauce! Great looking chicken!

Cathy,thank you so much!!!!!!!!I don’t know how to grill chicken, in fact I always a little scare. I can grill just about anything, grilling is my favorite way to cook any meat or fish. BUT not chicken. So, this post really help! Thank you!

I always buy just breasts with the bones and skin still attached. Everyone I know isn’t really fond of dark meat. I marinate the chicken overnight and cook it on low heat for about 30 minutes (15 on each side), baste and then crank up the flame to medium to get the crispy edges for about 5-10 minutes. My grill stays hot, though, even on low heat so it cooks faster than if I had a nice, expensive grill. So often times if I’m going to slow cook, I turn only one of my 2 burners on and keep the meat on the other side. You just have to figure out how to work with the machine. And if you need to cut into a piece to see if it’s done, I always make sure I get that piece and the guests get the pretty ones.

YYUUUUUUMMMMMMMM…..I â™¥ grilled chicken and you’re right it is always either or…..yours looks de-lish…but seriously what don’t you make that doesn’t always look to die for….we will have to try this….I have never done a split guy…I have always done him in pieces….I do grill/cook lots of chicken boobies though…..L O V E chicken!!!!

we learned this the hard way this summer. hubby glazed the raw chicken as he was putting it on the grill, I didn’t have the heart to tell him it was going to burn up. It got pretty black but was still juicy and tasted not at all of ashes, but now he knows!

I really hate when I have to eat almost raw chicken to be “nice” at BBQs. I would rather eat dry meat than the undercooked. Luckily nothing ever happened to me… and now thanks to your tips I can send them to my buddies and avoid the raw chicken situation altogether! 🙂

I’ve had good luck with chicken if it’s been brined first. I must give your method a try. I’m curious how the liquid smoke comes through in flavor. My hubby and kids would devour every bite shown in your photos. EVERY BITE. Guard your fingers!:-)

My husband doesn’t like chicken with the bone in or skin on, but I’d love a little BBQ like this. He’d actually love the taste, he just doesn’t like the work. Sometimes I think he’s crazy. 😉 Looks de-lish.

Looks fabulous! I often par boil my chicken in a seasoned stock of my choosing, then dry rub/baste. The fat’s mostly boiled off – so no fat fires – and the stock seasons the meat all the way through. Plus, it’s tender!

Is it wrong that I’m really attracted to the shininess of this? I need to grow up or something, haha. But ohh, this looks too good. Meat is really not my forte but I might copy you next chance I get and pretend I’m a natural XD.

I do one thing that makes chicken unbelievably moist on the grill: I boil it until it plumps up …say 5-7 minutes that cook slowly in my smoker with rub and then later add coals/woods to the fire and baste the sauce…heaven I’m in heaven…

The blackened chicken that has shrunk from the bone from being overcooked on the grill…yeah, that’s my hubs. He absolutley thinks he is THE grill master and I couldn’t possibly cook anything better on it than him. WELL, I am going to make this chicken and then we’ll decide! I parboiled chicken legs and thighs recently when they needed to be cooked quickly…so he just had to finish them off on the grill-and they were much better than his. He wouldn’t admit it though…but we knew 😉

This is a great recipe. Chicken was so juicy and tender. LOVE the sauce! Cook time was perfect too. I wish I would have thought to take a picture because this was the “prettiest” chicken I have ever grilled!! Thank you so much for sharing!

I tried this recipe & it is awesome! The skin got a little burnt but I think it was the sugar in my basting sauce. I opted to by it at the store but that’s ok my first time! Maybe next time a little less season salt & more paprika.Looking forward to grilling some more! Thanks for the recipe!

My uncle was the grill master for the volunteer fire dept chicken bar b ques for decades and this was his method. Decent heat, apple cider vinegar every fifteen,turn and repeat until done. This is how you grill chicken.

I followed your directions and receipe to the “t” ..I have 2 words for it “the bomb”… it was so good .. my family loved it and could hardly pull themselves away from it .. thanksfor a great recipe and good directions

Only a couple of changes that I had to make due to lack of ingredients:
I used two 8-piece fryers, pre-cut, table salt instead of kosher, and I substituted rice vinegar for the cider vinegar. The only thing is the marinade didn’t seem to make enough for me, so I might double that next time. Actually the basting/marinade is a step that I have never done with grilled chicken. Not anymore!

The chicken is delicious and juicy. I used sweet-baby-rays BBQ sauce as the final step, and I used a meat thermometer.

Since I used cut up pieces, I correctly assumed that 10-minute basting intervals and about 45-50 minutes was a good limit.

Cathy , thank you so much for such a fantastic recipe . I grilled my chicken already two times by your recipe and it turned so delicious even my first one get burned. But, second chicken was grilled without burning because I learned from my mistakes at first grill. Now, who can say that I am not master for chicken grill?

This is the best grilled chicken we have ever had, hands down! last night we tried it with Cornish Game Hens and it was really delicious! We used Chicken and Rib Rageous BBQ sauce, and rubbed the chicken and let sit in fridge for 4-5 hours before bringing it to room temperature and cooking it….well worth the time and effort! Thanks for the recipe!
Diane from Saskatchewan

So grateful to have discovered this recipe! Tried it tonight (with the absence of a couple spices) and turned out absolutely DELICIOUS! So tender and juicy. Methodically, the only thing I had to change was the cooking time – I added another 15 minute round of cooking and basting because my chicken was on the bigger side. Thank you!

This recipe really is THE BEST GRILLED CHICKEN. I made it twice this week! I did not use BBQ sauce at the end because my husband doesn’t like it. I just used the rub and the basting sauce and followed the directions to a T and it was perfect! Thank you so much for this wonderful recipe.

Followed the recipe exactly as printed, and it turned out fabulous! My family raved how good it was. I grilled potato packets and sweet corn, and we had a yummy southern-style meal right here in Northern Illinois!

This has been perfect every time I have used it ( 9 times ), don’t change anything including the sauce it is fantastic and consider myself a good grill/smoker chef. The recipe and cooking times should be carefully followed and you will say the same. The best grilled chicken ever!

Tried this last night. Excellent cooking method!! Tender, juicy chicken with a crisp skin. Best BBQ’d chicken ever. Used my own southwest spice rub mix, didn’t use the baste, and used homemade BBQ sauce. Cooking time is spot on.

Absolutely the best grilled chicken recipe! We can’t get get enough of it. Have made this 4 times in the past 2 weeks and summer just started! Followed recipe exactly only we don’t add a grilling sauce at end..it doesn’t need it! The rub and baste are perfect as is. Thanks for my new favorite recipe!

Have made this twice in the last few weeks. Both times came out perfect. I do DOUBLE the rub recipe since it is so good. I get it under the skin and on top. This recipe is perfect and the instructions are easy. Family thinks I am a grill master because of this.

I followed the directions as shown
This is one of the best chicken bbq recipes I have found. Very good and moist..I bbq at least 3 to 4 times a week. I have a gas bbq.A Weber kettle and smoker.I feel that I am known as the bbq man

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HI! I’M CATHY.

Hi! I’m Cathy. I’ve escaped from a peculiar
Northern California college town that built an
underground tunnel to save toads from the
potentials of vehicular frog-slaughter. I now
live in Mcminnville, Oregon where my husband
and I have planted a vineyard, started a winery
and make wine in the heart of Oregon wine
country. I love mayonnaise, butter and
Jewish men. Barry, Jerry and Larry come to
mind. Gluttony is my sin of choice. Welcome
to my weird and wonderful world.